My neighbor loves to grab his hip waders and fishing tackle and head for upstate New York a couple of times a year to go fishing on the Salmon River, which is located just east of Lake Ontario near the small town of Pulaski, NY, about an hour's drive north of Syracuse.
When he comes home, he always share his catch with us. Salmon is delicious, whether fresh or smoked. We whipped this up one night for supper, and it was absolutely delicious. As you may imagine, this recipe work well with virtually any kind of fish, whether you have an avid fisherman living next door, or you pick you fish up at your neighborhood market.
This is an elegant pasta dish, fancy enough for a party and simple enough to whip together after work.
12 ounces Smoked Salmon
3 Tbsp. Butter
2 tsp. Go Go Garlic (to taste)
Dash of Worchester sauce
4oz. can mushroom pieces and stems
8 oz. can tomato sauce
⅓ cup cream
1 box (16 ounces) linguine
Chopped Italian Parsley (garnish)
Cut the smoked salmon into one-inch bite-size pieces. Melt the butter in a sauté pan over medium heat, taking care not to scorch the butter.
Add the salmon and gently cook for about two minutes. Add Go Go Garlic, Worchester sauce, tomato sauce, and cream. Cover and gently simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta according to package directions.
Drain and plate the pasta. Spoon the salmon mixture on top of the pasta. Garnish with chopped parsley. Serve with freshly grated parmesan cheese.
Preparation time: 35 minutes. Serves 4.